zach t.

Zach T. | Sous Chef

715

Years of Industry Service: 13

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Zach wears a pencil behind his ear when he works because "I'm kind of forgetful," he says. He takes lots of notes all the time, produce he has to order, everything has to be written down before it flies away. Zach worked for Chef Mike before, at another restaurant in Lawrence, for about four years. When Mike left, Zach stayed for a while, but soon, he walked away too, and he went straight back to his old boss. Unfortunately, there wasn't a spot available. Not right away anyways. Eventually, he got in and he started with three shifts a week and now he works about 65 hours a week.

Zach was butchering a saddle of lamb, the most difficult cut of meat he's ever worked on because it was only the second time he's ever done it. Working at 715, a smaller restaurant than where he came from, there's more time to work on and learn new things while having the freedom to be more specialized and creative. Zach would much prefer to work for someone, he doesn't have grand plans to open his own restaurant. "Investing your own money is a big deal." Now he works with a group of decent people, not a "cocksucker," and that makes coming to work all the much easier. To which he says, "Mom, you taught me how to swear like that." 

Zach is 27 and single. You can read between the lines about what he does with his free time. 

  Make KC/Lawrence Better » Zach loves both cities, but he wants KC to be more concentrated and for Lawrence to be just a little big bigger. 

max w.

Max W. | Chef/Owner

Port Fonda

Years of Industry Service: 4

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Max did not get into the restaurant business for the health insurance, which he doesn't have, and probably not for the money. With a new restaurant venture and two young children, we're guessing buckets of gold aren't sitting around at his house either. Max says he got into this business for the fast-paced work environment and the feeling of accomplishment. Considering he’s only 25-years-old and part owner of the most-talked about restaurant concept in Kansas City right now, that's quite an accomplishment.

He was first introduced into the restaurant world as delivery boy for McGonigle's Market. During his two years there, Max learned a lot about customer interaction and to always have a pen on hand. From there, he landed at Room 39 and then to The River Club before jumping head first into Port Fonda. Max says with plenty of down time at The River Club, the chefs had time to experiment and perfect recipes. "It was fun and there wasn't a lot of pressure. We made maybe the best fried chicken in the world," he says. "It was a fried chicken think tank."

Even though Max is half of the very popular Port Fonda, he is not the face or star of the business. Partner and head chef Patrick Ryan fills that role and Max is okay with that. "I'm not that way. I've only been cooking for three years as opposed to twenty. It wouldn't be as easy if I wasn't here, but it wasn't my idea," he says. That ability to take a step back and be the wingman to a more looming figure is why their partnership works. "Everyone has to start somewhere. I haven't done anything yet. This is my first adventure." For Max, the benefit comes from the experience and people he'll be meeting along the way. 

Max is a huge football guy and his favorite team is our hometown Kansas City Chiefs. "I was really freaking out when (Chiefs quarterback) Matt Cassel came to Port Fonda recently. But I tried to play it cool and waited until he left to lose it. Because if there’s one thing I do know about celebrities, they like when you play it cool. I also stood in line behind (Chiefs linebacker) Derrick Johnson once and played it very cool then, too."

Annie, Max's wife, is an early-childhood educator, which bodes well for their six-year-old son and 18-month-old daughter. "My daughter is super, super smart. They are both great kids," he says. "No, REALLY great kids. They have forced me to make responsible decisions and start a business." Max devotes his spare time to his family. "They make so many sacrifices for me to get to do Port Fonda so I always try to let them know how much I appreciate them. My parents are really helpful with the trailer, sometimes you just need more hands."

For the future, Max has bigger aspirations. "Way down the line, I think I would make a great mayor,"

he says. "I've got a lot of great ideas."

  Make KC Better » We're too spread out. 

 I wish there was more of that neighborhood feel back. 

blair c.

Blair C. | Sous Chef

Genessee Royale Bistro

Years of Industry Service: 12

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Blair was once a server, went to pastry school in Switzerland and for the last nine years has been a chef. One driving principle of how she chooses to shape her career: she won't work for a chain. Previously at local brunch favorite You Say Tomato, which was more of grocery, Blair is now happily putting her fine dining training to proper use and working in a professional kitchen at Genessee Royale. She and husband Chris share a car and work together. With his departure imminent, Blair says that although it will be hard, "I'm happy for him." She says that as far as towns go, Kansas City is a great place, but they are flexible about where they live depending on where their careers take them.

  Make KC Better » Better public transportation or 

 if everyone wasn't so spread out, more centralized.